Header Right

Main navigation

Butterfinger Cake

I suppose by now y’all know my history with these types of cakes. I just can’t help myself. If you’ll remember, it all started off with the Honey Bun Cake. Then it was the Whopper Cake. Then it was the Twinkie Cake. Now, I’m sharing the Butterfinger Cake.

And honestly, I cannot choose a favorite from all of those cakes. Maybe I just love cake too much. These are all so good in their own special ways. And all these cakes (except for the Twinkie Cake) start off with a boxed cake mix, then are jazzed up to make them even more special. And if I’m being perfectly honest, that’s probably what I love the most. It’s so easy to make, everyone thinks it’s delicious and I look like a supah-star to my family.

Preheat oven to 350F degrees. Spray 9×13 baking pan with nonstick cooking spray. Prepare cake as directed on back of box. Pour into baking dish and bake according to cooking times on back of box. When it comes out of oven, allow to cool for just a few minutes. In a medium bowl, combine sweetened condensed milk with caramel topping.

Now, start poking holes in the cake with a fork. Really get in there and stab that sucker. You want plenty of crevices for the caramel mixture to go into.

Drizzle caramel mixture over cake.

Looking good already!

Put cake in the fridge to let it finish cooling. Once it is cooled, spread whipped topping over entire cake.

Then sprinkle with crushed Butterfinger candy.

Keep cake in the fridge until ready to serve (because of the whipped topping).

Cook’s Notes: This cake is also very good if you use a Devil’s Food Cake mix.

Enjoy!

Print

Butterfinger Cake

Prep Time10minutes

Cook Time30minutes

Total Time40minutes

Servings8-10

AuthorThe Country Cook

Ingredients

1box marble cake mix

(ingredients listed on back of cake mix box - eggsoil & water)

1ozcan sweetened condensed milk14 .

1ozjar caramel topping12 .

1large bar Butterfinger candyor a handful of snack size bars

1oztub whipped toppingthawed, 8 .

chocolate syrup to drizzle on topoptional

Instructions

Preheat oven to 350F degrees.

Spray 9 x 13 baking pan with nonstick cooking spray.

Prepare cake as directed on back of box.

Pour into baking dish and bake according to cooking times on back of box.

Now, start poking holes in the cake with a fork. Lots of holes! You want plenty of crevices for the caramel mixture to go into.

Drizzle caramel mixture over cake.

Put cake in the fridge to let it finish cooling.

Once it is cooled, spread whipped topping over entire cake.

Then sprinkle with crushed Butterfinger candy.

Recipe Notes

Keep cake in the fridge until ready to serve (because of the whipped topping). If you like, sprinkle some extra crushed Butterfinger bars on top before serving or drizzle with a little chocolate syrup, then dig in! This cake is also very good if you use a Devil's Food Cake mix.

This is a delicious line up of your lovely cakes! Glad I do not have to decide on just one, perhaps a cake party is in order so I can sample them all. Your latest is a sinful treat, butterfinger is hard for me to pass on. Great post-yum!

Brandie! I'm loving this presentation… Such a huge fan of Butterfingers, however I only indulge in them once (or twice) a year at Halloween when I plead with my children to share one from their trick-or-treat bag. Okay, I beg! I'm thinking I'm going to have to make an exception and try this for myself, me and I. Another homerun moment girl, thank you for sharing!

Looks divine! I'm not big on 'plain ole cake' but you dress it up with these fab ingredients and I can't stay away. They all look awesome…can't get better than this. Love the ease of these kinds of desserts too. Thanks for sharing – enjoy a blessed and beautiful Christmas week. {{HUGS}}!

I LOVE your blog! I have gotten some great recipes from here. You are missing one poke cake though. I would like to share my recipe with you. It is my whole family's favorite. We can't have a special get together w/o it or I get in trouble. If you are interested, please let me know how I can pass it along.

Thanks so much for sharing all your recipes…made this cake today…EXCELLENT!! Even though the store didn't have the marble cake mix i made my own and made two cakes…a box of yellow and choc. fudge cake mix. Just swirled choc. into yellow and then yellow swirl into the choc. It was great…even added the carmel/con. milk mixture (what was left of it) and drizzled it on the top when i was finished. Thanks for the step by step pics in with directions. I look forward to seeing more recipes!

I made with the chocolate cake mix and it was yummy. I also found the wrapper is tough enough to smash the candy while still wrapped. Then all you have to do is snip the end off and poor the candy onto the cake. Easy but looks like you went to a lot of work. lol Thanks for all your recipes, they are really good.

Made this with a devil's food cake mix cuz that's what I had in the cabinet and omitted the cool whip sincy my boyfriend doesn't really like it. However, it was super moist and awesome topped with crushed butterfinger candy, a little of the caramel mixture and drizzled with a bit of chocolate syrup.

Found this on Pinterest and can not wait to make it for my husband's birthday this week. Yummy. I love dressing up plain old boxed cake mixes into something fab. It is going to be a long week of waiting, he he. I just hope they top the peanut butter brownies I made for our anniversary this week, but pretty sure they will.

Brandie, made this for my sister’s Birthday. Instead of poking the cake with a fork, I used the end of a wooden spoon. Makes it easier to pour the caramel mixture into holes that are a bit bigger. I poke them about 1/2 inches apart. The cake was a hit! Will for sure make it again. Thank you for sharing this recipe!